Cover pot; place in oven. Braise roasts 1 hour. Turn roasts over, cover, and braise until tender, about 1 hour. Tilt pot; spoon off fat from top of sauce. Cool uncovered 1 hour. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold; cover and keep chilled.

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I've always enjoyed savory recipes made with fruit. I gave this a try with 1 cup of prunes and 1 cup of raw cranberries in place of the dates; the rest of the recipe I left intact. Okay, I lied; I added a bay leaf and three crushed juniper berries, as I do when making sauerbraten. If the dates are too sweet for some of you, the prune/cranberry combo may be just the ticket. This is really yummy, especially in leftover mode. I ran my immersion blender through the sauce and then reduced it in a saucepan (meat not included at this stage so it doesn't boil to bits) to thicken it. It turns a very pretty, rich brown color, more appetizing than the picture, that jazzes up even a very lean beef roast.

I love this recipe! I've made it again and again with the vegetable quinoa from the same section of the April 2007 Bon Appetit. Gets rave reviews at pot lucks and everybody loves it. I even made a vegan version for my husband where I substituted vegetable broth for chicken broth and plain seitan for the beef chuck roasts. He loves it too and even meat eaters agree. I've made both versions for one dinner and both disappear at equally quick rates.

This is a fantastic basic recipe. I would make the following changes; substitute inexpensive balsamic for "red wine vinegar" and instead of two cups of pitted dates I would use one cup of dates and one cup of cranberries, either fresh or frozen. The cranberries give it a bit of a sweet and sour taste. Finally, I would add the zest of at least one orange, 7 or 8 carrots and 3 or 4 quartered sweet potatoes, all unpeeled.

Gave this one 4 forks with modifications. I had one very small roast to work with, cut unknown (out of the freezer). 1/2 C OJ, 1/3 C balsamic vinegar, 1 can beef broth, 1/4 C red wine, 3 dates, just under 1 C tomato sauce, 5 whole peppercorns, pinch ground cloves, dash allspice, 1 sliced onion caramelized. Seared the roast in a pan and then cooked in the crockpot until fall apart tender. Was very good. Sprinkled with parsley, but wasn't necessary.

What am I missing here? I love a balance of sweet and tart, but I only used a cup of dates and no added sugar and thought this was still overpoweringly sweet. And yes--something is the recipe (the vinegar?) makes the dates turn opaque and pallid-looking, really unattractive. I'd never seen that happen before. There are too many good pot roast recipes out there for me to try this again.

I have now made
this twice and
received rave
reviews
each time. Using
a fresh chuck roast
makes a
difference. I
added a little
chinese five spice
and will probably
add cloves the next
time - it goes so
well with the
guinoa with carrots
and zuccini
receipe.

I made this using three silver tip roasts all in one large cast iron pot. I cut down the sugar. After cooking, I cooled it, sliced the meat, and froze it. A week later I defrosted and cooked in large pyrex dish in a 350 degree oven for a good hour (covered). The flavors really melded and the meat was tender and delicious.

I haven't tried this exactly...but I've cooked a recipe like this for years....in addition add dried apricots and even some dried figs. This gives it a very traditional flavor that many of us remember from our youth. Throw a potato in, it won't hurt you!

I made this dish and
was worried by the
other reviews about
too sweet. When the
dish was done I
tasted it and
thought, "Oh my,
they were right!" I
added salt and
pepper and PERFECT!
Next time I will add
carrots as it could
use some color.

I thought this was a wonderful and unique take on the traditional pot roast. I would leave it in the oven for a little less time, however, as I prefer my meat a little pinker. An hour was good for a perfectly well done pot roast.

I made this for Mother's Day for my grandmother and mother. Both thought it was great. Grandma especially enjoyed it since it was tender enough for her to eat with her tooth situation. I wish some of the other flavors (like onion and vinegar) had come through better.

This is the first 1 fork rating I've ever given,
but I actually could not eat this dish. Even
without the sugar it was sickly sweet. For
whatever reason the roast, even after
additional cooking, didn't get to 'fall apart'
stage but instead was chewy. The meat I
could have dealt with, but the fact that it
tasted like it should have been dessert did
me in.

This turned out fabulously in the slow-
cooker. I didn't have the nerve to try the
dates, which seemed too desserty, but
definitely add carrots--they were so tasty.
Paired with "Mashed Potatoes with Celery
Root and Mascarpone" this was one to lick
off the plate!

something different- nice flavor w/ the dates- i sliced them & they melded nicely- but it was very sweet. i might make again- if I do I'll cut out the tsp of sugar on each side, perhaps add more tomato.

I made this recipe for some friends for a
very casual occasion. I followed the recipe
exactly, however, I left out the dates since
I am not a fan of them. The dinner was
excellent. To this day, some months later,
those friends still talk about the roast and
what a good cook I am. If only they knew
how easy this was!

Made this for
Passover seder and
people not only had
seconds, but took
the leftovers home
with them! I added
a bit more vinegar
for deglazing
because I was using
a large pan and
similarly used more
liquid for the sauce
(some extra chicken
broth, orange juice
and tomato sauce).
I made this 2 days
ahead, and so
skimmed the fat
after refrigerating
- much easier as it
rises to the top.

This was a truly delicious pot roast. I added
a bit more tomatoe sauce and found that the
sweet flavor was a quite good. I did not
expect to enjoy the quinoa to find that it
pared perfectly. This was made for our
Passover dinner. Second helpings on many
a plate. I will surely make it again.